Saturday, 30 October 2010

Potted Shrimp

All credit goes to my good friend and fellow foodie Iain for this recipe. We had a great time round at his for dinner, and this starter went down so well that I've asked Iain permission to put the recipe on my website. I'm really glad he's allowed me to branch out and include a dish I would not have stumbled upon myself, as I'm still tip-toeing into the realms of seafood!

Top tip: Seal the potted shrimp with clarified butter to keep fresher for longer.

Serves 4

(In true Iain style, the ingredient quantities are a rough guide only, and should be made to taste)

Cooked & Peeled Brown Shrimp - 250g
Unsalted Butter - 100g + an extra 50g for the clarified butter
White Pepper - pinch
Salt - pinch
Cayenne Pepper - pinch
Tabasco Sauce - 10 drops
Fresh Parsley - 2 tbsp
Chives - 2 tbsp
Worcester Sauce - 1/2 tsp
Lemon - 1

1. Melt the butter over a low heat and add the salt and peppers, Tabasco and Worcester sauce and zest of 1 lemon, and heat through for a few minutes.

2. Next add the shrimp and finely chopped parsley and chives. Squeeze in the juice of 1/2 a lemon. Stir over a low heat for 5 minutes.

3. Remove from the heat and place the mixture into ramekins. Push the mixture down so that the sauce just covers the meat.

4. Make the clarified butter and cover each ramekin, and place in the fridge to chill until the butter has set.

Serve with a wedge of lemon and a slice of toasted ciabatta.
Thanks Iain!

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